360 Training Food Handlers Practice Exam 2025 – Your All-In-One Resource for Exam Success!

Cutting boards should be discarded if they are not easily cleanable. This is crucial because cutting boards are food contact surfaces that can harbor bacteria and other pathogens. If a cutting board has deep grooves, cracks, or other damage that makes it difficult to sanitize properly, it poses a significant risk to food safety. Bacteria can thrive in these hard-to-clean areas, potentially leading to foodborne illnesses.

While staining can be a concern, it does not necessarily indicate that the board is unsafe as long as it can still be cleaned effectively. The age of a cutting board is also not a definitive reason for disposal; many boards can last a long time if maintained properly. Furthermore, a cutting board should ideally be replaced not simply when it breaks but when its ability to be cleaned and sanitized is compromised, which can happen with wear and tear over time. Hence, the focus should always be on the ability to provide a clean and safe surface for food preparation.